Monday, July 25

The farmers' market in July is bursting with inspiration -- there are shiny vine-ripened watermelons, plump ears of yellow sweet corn, regal, midnight black eggplants, and sassy, tart green tomatoes. So many dazzling colors and shapes and textures and fragrances make your head dizzy (though that could be the summer heat).

So when I returned home this past Saturday from the farmers' market, I surveyed my finds and immediately thought: OK, it's gotta be something with sweet corn and cherry tomatoes, because they go together like milk and sugar. And what's summertime corn without some fat shrimp and sweet basil? The result: It tasted like a breezy, blue-skied, July day.

How about you? What types of farmers' market-inspired meals have you been making?

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes
Makes 4 side or 2 main servingsPrintable recipe.

1. Bring quinoa and water to a boil in a small saucepan over high heat. Reduce, partially cover, until the water is absorbed, about 15 minutes. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible.

3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.

4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.

31 comments:

I try very hard not to buy anything but fruit at my farmers' market. I have plenty of veg in my backyard. No corn unfortunately.

My cucumbers, tomatoes, green beans and basil can combine in so many ways for salads and pasta. Throw in a bit of feta or mozzarella and it's a meal.

My favorite at the moment is to quickly blanch and then cool green beans and dress with homemade lime vinaigrette (heavy on lime, light on EVOO). Add chopped cucumbers or tomatoes or basil or feta or all of the above. Yummmm

mary-You're lucky. I don't have a yard, but I'm fortunate to have beautiful farmers' markets. I agree. I cukes, tomatoes and green beans are three of my all-time favorites. Lately, I've been roasting the string beans, then tossing in chopped tomatoes, and drizzling with lemon and olive oil. I've got to try your lime vinaigrette with the tomatoes and cukes. I might toss some jicama in there too. Thanks for the thoughtful comment!

jim-You are!

tinydancer-Yay! I'm so happy you liked it. I too love red quinoa, but I haven't been able to find it lately. I may have to get it online.

Long-time reader, first time commenter. THANK YOU for this recipe. I was looking for inspiration for tonight's dinner and of course you came through. Just happen to have all these ingredients on hand.Oh, and we moved from San Diego about a year ago and miss it terribly. Thanks for the little nuggets you provide that remind me of home.

nat-Thank you so much for commenting! It's a warm crowd here, so I hope you'll be back. I would miss SD terribly too, so I'm happy to share some nuggets with you anytime. I know that when readers from RI do that for me, it just makes my day.

Sadly, I have not been to the farmer's market since temps reached 110F. I doubt there even open during the summer here in Phx. unless it's a cacti marked. ;)Honestly Susan, I am making this for dinner next week if I can wait that long! just perfect!